Check out how some of our clients have made use of The Culinistas™...

Inspiration to Gather

An LA Culinista® chef helped facilitate family dinners that everyone looked forward to and thoroughly enjoyed for a family with two picky children. She worked with the mother to develop dishes that she could recreate on her own that would excite her family and helped her expand her repertoire of recipes. One of the children, who suffers from allergies, has been able to eat more diverse dishes within his dietary requirements and his mother has been inspired to try new recipes, and make dishes in family-style portions  ("Culinista® style") so that the week runs more smoothly.  We made dishes like: Chicken Noodle Soup with Fennel and Kale; Chopped Salad w/ Quinoa, Sweet Potatoes & Apples; Roasted Heirloom Carrots; and Gluten Free Strawberry Almond Muffins.

Fuel for Health

A family in NYC wanted to eat healthier and also provide meals for their marathon/triathalon training father. However, they didn't know how to please everyone's palates and food sensitivities. "Fitness buff" dad wanted to improve his diet, adding nutritious foods that were lower in calories, cholesterol, sugar, and additives. Organic foods were most important to mom as well as being able to feed the kids something tasty and wholesome. We made dishes like: Stuffed Tomatoes with Hearty Greens and Quinoa; Crispy Brussels Sprouts with Toasted Slivered Almonds; Butternut Squash and Pear Soup with Hazelnut Gremolata; Lemon Rosemary Chicken with Fig Chutney; and Roasted Walnut and Arugula Pesto over Whole Wheat Pasta.

Tapas and Paella Party for 40

A Tribeca couple threw a 40 person buffet anniversary party for themselves.  The Culinistas™ provided a chef, waitstaff, and a bartender as well as handled rentals, liquor, and flowers from Polux. Passed appetizers included white anchovies on crostini; pan con tomate; and spicy chorizo.  On the buffet was an Heirloom Potato and Egg Spanish Tortilla; Grilled Squid with Garlic; Flatbreads with Goat Cheese, Arugula, Pine Nuts, and Grilled Onion;  Paella with Halibut, Mussels, Clams, Scallops, Asparagus, and Green Beans. The bar was stocked with wines from Spain and dessert was a Homemade Flan made from thick yogurt. 

Malibu Live-In Turned Weekly

A director rented in Malibu and wanted a live-in chef for the summer months to make healthy meals as well as handle the requests of house guests and cater for small parties at the house and on the beach. In September, the chef transitioned from being live-in to a twice-weekly chef for the client at his house in town. The chef specialized in one-pot dishes that had late-night appeal but were also healthy and complete. Examples include: Acai Bowls with Coconut, Maca, Ground Flax, and Kale; Carrot Falafels with Tahini Herb Yogurt; and Shiitake Mushroom Bowl with Dashi Chickpeas, Seared Broccoli, and Roasted Tomatoes and Eggplant.